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Pint-glass bread

Makes 1 loaf Servings


  • 2 1/2 cup white flour, preferably irish or pastry flour, plus more for dusting
  • 2 1/2 cup stone-ground whole wheat flour, preferably irish or irish-style
  • 1 3/4 cup room-temperature buttermilk, plus more as needed


Baking Directions:


Preheat over to 375 degrees.

Sift the white flour, whole wheat flour, baking soda and salt together in a medium bowl and stir with a fork until they’re well combined.

Rub the butter in with your fingers until the mixture resembles coarse bread crumbs.


Form a well in the middle of the flour mixture and pour the buttermilk into the well.

Form your hand into a rigid claw and stir the buttermilk into the flour slowly but steadily in a spiral motion, starting in the middle and working outward.

The dough should be soft but not too wet or sticky.

(Add more buttermilk if necesary.)


Turn the dough out onto a floured board.

Flour your hands lightly, then shape the dough into a flat round about 2 inches high.

Cut a deep cross in the top of the loaf with a wet or floured knife, then bake for 45 to 60 minutes, or until nicely browned and the bottom of the loaf sounds hollow when tapped.

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